Orzo Pasta with Mushrooms, Leeks and Herbs

3/4 cup orzo pasta
1 tablespoon margarine or butter
4 ounces assorted fresh mushrooms such as crimini, chanterelles, shiitakes, or white, sliced or quartered (1-1/2 cups)
1 leek or 2 large green onions, chopped (about 1/3 cup)
1/4 teaspoon pepper
1/8 teaspoon salt
1 clove garlic, minced
1/4 cup water
1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
1 teaspoon fresh basil, chopped or 1/4 teaspoon dried basil
1/2 teaspoon instant beef or chicken bouillon granules
Grated Romano cheese (optional)

Serves: Makes 4 to 6 side-dish servings

Preparation Instructions:
Prep Time: 20 minutes

Cook orzo according to package Directions; drain well.

Meanwhile, in a large skillet heat margarine or butter over medium-high heat; stir in the mushrooms, leek or green onion, pepper, salt, and garlic. Cook, uncovered, for 5 minutes. Add water, marjoram, and bouillon granules. Reduce heat; cook till liquid is almost absorbed, about 6 minutes, stir in fresh basil.

Toss mushroom mixture with pasta. Sprinkle with Romano cheese, if desired.

Vitamin D Mushrooms!

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Crimini Mushrooms

CRIMINI Mushrooms

Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.